Each year when Hot Cross Buns hit the market, I get carried away. Our freezer can only fit so much, so the leftovers end up going stale.

Food wastage is one of my pet hates, so I researched some useful ways to use up leftover buns. It’s surprising how many possibilities there are. Eating them on their own is just the start.

Keep in mind that gluten hides in some unexpected ingredients, so pay attention to the product labeling. Instant custard is an example. If you can’t find a brand that’s free from, then make your own.

Leftover hot cross bun ideas

For most of the recipes below, fresh buns work well. But bread crumbs are best with stale buns.

1. Hot cross bun pudding

This is a hugely popular use for leftover hot cross buns. It’s super simple to make and is practically impossible to mess up.

Layer a baking dish with sliced hot cross buns buttered and slathered with apricot jam.

In a large bowl, whisk 2 cups of milk and 1 cup of cream, then warm in the microwave. Using a separate bowl, whisk a half cup of caster sugar with 4 eggs.

Combine the milk mixture with the eggs then pour around the buns. Finally, sprinkle a tablespoon of sugar over the top of the buns and bake at 180C for 40-45 minutes. Serve with cream or vanilla ice cream.

To save some time, use gluten free custard powder. Make the custard then pour it into the oven dish before adding the buns.

2. Bostock Buns

French toast used to be the status quo for bread-dipped, fried tastiness. Some cafes take this recipe to a new level with Bostock Buns.

Dip halved buns into orange syrup, place them on an oven tray. Smother with frangipane cream, and sprinkle with almond flakes. Bake until a delicious crispy crust appears, then devour.

Orange syrup: add ½ cup orange juice and 2 Tbsp of sugar to a small saucepan and heat on low-medium until the sugar dissolves. Allow to cool before using.

Frangipane Cream: Combine 1 egg, ¼ cup soft butter, ¼ cup caster sugar, ½ cup almond flour. Place in the fridge for ½ hour before using.

3. Hot Cross Breadcrumbs

Transform stale hot cross buns into gluten free breadcrumbs. Use them to make sweet treats like breadcrumb cookies, apple crumble topping, tarts, or a cheesecake breadcrumb crust.

To make breadcrumbs, slice stale buns in half and place on an oven tray. Bake at 140C for about 20 minutes until crisp, then blend in a food processor until crumbs result.

4. Hot Cross Egg Buns

This is French toast using hot cross buns instead of regular toast.

To make the eggy dip, whisk the following ingredients in a bowl: 2 large eggs, 1 cup milk, 1 ½ Tbsp caster sugar, 1 tsp vanilla.

Slice the bun in half and dip each of the sliced sides into the mix until nicely soaked. Finally, add a Tbsp of butter to a frying pan and cook the egg side on a medium heat for about 5 minutes or until nicely browned. Eat on its own or doused in honey, maple syrup, mascarpone, or ricotta.

5. Fondue Buns

You might want to save this dessert for after Easter. Round up all that leftover chocolate and toss it into a fondue pot (or small saucepan). Add a splash of cream and milk and a knob of butter. Slowly melt the chocolate on a low heat, and add a little more milk if the texture is too thick.

Cut the hot cross buns into bite-sized cubes and toast in the oven until lightly browned. Slide the cubes onto skewers and dip them in the choc. Now slide those bread chunks into your mouth for maximum enjoyment.

Any type of gluten free chocolate is fine for this fondue. You can even combine white, milk and dark chocolate for a unique combination. Gluten free buttons are another option if the eggs have been eaten.

Now it’s your turn

There’s no shortage of uses for leftover hot cross buns this Easter. I’m sure there are dozens more creative ways to incorporate them into your next dessert. Of course, you can always freeze them if there’s space.

Do you have a favourite use for leftover hot cross buns? Let us know on Facebook or Instagram.